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Brownie with Ice Cream Yum
Brownie with Ice Cream
Course dessert
Cuisine american
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
For the Brownie:
  • 1 cup All purpose flour
  • ½ cup Cocoa Unsweetened Powder
  • ¾ cup Sugar
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • cup Vegetable Oil Canola/ – ⅓
  • 1 cup Soy Milk – (any other dairy or non-dairy milk will also work)*
  • 1 tsp Apple Cider Vinegar – (white vinegar can also be used)*
  • ½ tsp Espresso powder – (Instant coffee powder can also be used)
  • ½ tsp Vanilla extract Pure
  • ¼ cup Walnuts
For the Chocolate Frosting:
  • 2 tbsps Unsalted butter
  • 3 tbsps Cocoa Unsweetened powder
  • ¾ cup Sugar Sugar Confectioners / Powdered – , sifted
  • 1 tbsp Milk
  • ¼ tsp Vanilla extract
Course dessert
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Brownie:
  • 1 cup All purpose flour
  • ½ cup Cocoa Unsweetened Powder
  • ¾ cup Sugar
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • cup Vegetable Oil Canola/ – ⅓
  • 1 cup Soy Milk – (any other dairy or non-dairy milk will also work)*
  • 1 tsp Apple Cider Vinegar – (white vinegar can also be used)*
  • ½ tsp Espresso powder – (Instant coffee powder can also be used)
  • ½ tsp Vanilla extract Pure
  • ¼ cup Walnuts
For the Chocolate Frosting:
  • 2 tbsps Unsalted butter
  • 3 tbsps Cocoa Unsweetened powder
  • ¾ cup Sugar Sugar Confectioners / Powdered – , sifted
  • 1 tbsp Milk
  • ¼ tsp Vanilla extract
Brownie with Ice Cream
Instructions
  1. To make Brownies: Preheat oven to 350°F. Grease a 8″ square baking pan or line it with parchment with a little hanging over the edges, so it is easy to the brownies out of the pan.
  2. In a measuring bowl, combine soymilk with vinegar and set aside for a few minutes to curdle.
  3. In a mixing bowl, sift all purpose flour, baking soda, cocoa powder, espresso powder and salt. Add the sugar and mix well to combine.
  4. Add oil and vanilla to the soy milk mixture and mix well.
  5. Add the wet ingredients to the dry ingredients and combine until there are no more streaks of flour left. Gently stir in the chopped walnuts.
  6. Pour the batter into the prepared baking pan and bake for 25~30 minutes or until a cake tester inserted into the center comes out with just a few crumbs.
  7. Let the brownies cool in the pan completely before cutting into squares. Store in an airtight container in the fridge for up to 5 days.
  8. * Note: Use 1cup of buttermilk instead of Milk+Vinegar mixture.
  9. To make Chocolate Frosting: Melt butter. Stir in cocoa powder. Add confectioners sugar and milk, beat into spreading consistency. Stir in Vanilla.
  10. Frost on cooled brownies and serve.
Recipe Notes

Lets check out what my fellow marathoners cooked today for BM# 46.

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